ieatishootipost.sg Archives - 01 February 2012, Wednesday

There are few Lor Mee stalls that have such a long legacy as Yuan Chun Famous Lor Mee and this blog would not be complete without the mention of this very famous Lor Mee as its own signboard quite proudly declares. I had tried to blog this place three times before, but they have been ...

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You must feel a little incredulous to see an article about Yu Sheng in May. Well, this is no ordinary Yu Sheng, this is the original plate of Yu Sheng that was first introduced to Singapore during the Chinese New Year of 1964. Up till then, Yu Sheng had been a dish which was eaten dur...

Very Special Rare Tea: Seasonal Flush UVA Estate August 9th 2011 Rockett Girl and I have been having a sort of Tea Renaissance ever since we came back from the Dilmah tea gardens in Sri Lanka. During our trip, we tasted a wide variety of black teas but there was one that really stood ...

It has been a while since I wrote about Roti Prata. It's not because I have started making my own Roti Prata at home , but just that I haven't come across any prata shop that excited me enough to write about. Sure, I have noticed a lot of Prata Cafes opening up in shopping centres and...

Ever seen black Muah Chee before? Well, I don't blame you if you haven't cos this is one of the fast disappearing foods in Singapore made by the last artisanal Muah Chee man in town! The Muah Chee man told me that the Black Muah Chee is only served during the Chinese New Year period b...

Oumi Tokujo (premium) Kalbi $39.80 for 100g Don't you find it amazing that Japanese Cattle can walk around with so much fat in their muscles and yet the cow doesn't die of a heart attack? That incredible marbling is the result of years of genetic selection and careful choice of feeds....

Featured on Cover of Buzz Magazine My food photography feature on BUZZ magazine, Issue 22 Posted by ieat at Wednesday, January 25, 2012 Email This BlogThis! Share to Twitter Share to Facebook Labels: 1 Featured in the Media

If you love Nasi Padang, I am sure you would have at least heard of Nasi Padang River Valley. This place is probably one of the most well known places for Nasi Padang in Singapore and it is quite a known fact that one of their regular customers is the Sultan of Brunei who would tarpau...

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I was issued a challenge by a seasoned makankaki that I should not proclaim any chicken to be the "world's best" before tasting the chicken from Kampung Chicken Eating House. So I had to find out for myself just how good a chicken can get. I am not an experienced Kampung Chicken man, ...

If you love Nasi Padang, I am sure you would have at least heard of Nasi Padang River Valley. This place is probably one of the most well known places for Nasi Padang in Singapore and it is quite a known fact that one of their regular customers is the Sultan of Brunei who would tarpau...

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Claypots. They are just not meant for hawkers to use. Have you ever notice what the hawkers do with their claypots? They always reinforce it with some kind of metal wire. Why? Because most of them are cracked. Most of the hawkers who sell Claypot rice tell me that they usually discard...

Amuse Bouche: Truffle Goat Cheese Creme with Cassis Mustard Keropok I have never heard anyone who is reminiscing about the past complain that it took so long to get to the present. Everyone will remark about how time flies. I guess that when you get older, time seems to fly faster sin...

Actually the best Teochew muay can be found in Chinatown Complex, I think Uncle Smart can vouch for that, is Tew Chew Street Teochew Porridge. The Teochew plain porridge itself is worth a whole review & the hae bi hiam is really very good with a smidgen of lime. Cincalok pork and heng...

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Here's my April 2009, albeit cheong-hei, review cum update. This is my first visit. I2.30am and feeling peckish. Fuelled with the adrenalin of checking out a blog-worthy makan venue tucked away in the seedier part of town at midnight and a rumbling tummy, hey, who could resist? Iam: L...

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Jin Jin Dessert: Gula Melaka as thick as hot fudge! › Power Cendol $1.50 I awoke today to the wonderful news that the NEA will be building new Hawker ... 11 comments Hougang 6 mile Famous Muah Chee: Artisanal Muah Che; The Last One Standing › Muah Chee $2, $3, $5 Did you get to eat fr...

We all enjoy Nasi Padang, but how much do we actually know about it? I would be the first to admit that I am guilty of calling any stall that sells rice with Malay style curry dishes Nasi Padang without much thought. But that is not entirely inaccurate as many of the dishes that are c...

Ever seen black Muah Chee before? Well, I don't blame you if you haven't cos this is one of the fast disappearing foods in Singapore made by the last artisanal Muah Chee man in town! The Muah Chee man told me that the Black Muah Chee is only served during the Chinese New Year period b...

When I was a kid, Chinese Tea at the Dim Sum was simply Chinese Tea. Nobody talks about Oolong, Pu Erh or Xiang Pian (Jasmine). Nowadays, people are getting more knowledgeable about Chinese Tea and more and more restaurants are stocking boutique Chinese Teas to pair with different Dim...

Berkshire Pork (Kurobuta) Bak Kwa I have always wondered how Bak Kwa is made. So when Fragrance invited me to write about their newly launched Berkshire (aka Kurobuta) Pork Bak Kwa, I jumped on the opportunity to do a factory tour to see how raw pork is transformed into the tasty sliv...

If you are wondering what the future of Nasi Lemak looks like, then head towards Upper Thomson and you might just catch a glimpse of its evolutionary path in Singapore. I don't know why it has taken so long for someone to do this, but eating Nasi Lemak in a laid back place with custom...

Our kaki, Taukwa as been eating at this stall since he was only a Tauhoo and he loves it so much that as long as the stall is still around, he will continue to patronize the stall until he becomes a Taukee. After my first taste of the Satay sauce, I can see why. The gravy is very addi...

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If you are wondering what the future of Nasi Lemak looks like, then head towards Upper Thomson and you might just catch a glimpse of its evolutionary path in Singapore. I don't know why it has taken so long for someone to do this, but eating Nasi Lemak in a laid back place with custom...

Whenever I eat at this stall my family always order the soup form. I used to complain that this uncle is very stingy with his soup but later I realised that his soup is 'power' (Essence of Beef).The biggest surprise today is to discover that his dry form is even better!.The gravy is f...

It has been a while since I wrote about Roti Prata. It's not because I have started making my own Roti Prata at home , but just that I haven't come across any prata shop that excited me enough to write about. Sure, I have noticed a lot of Prata Cafes opening up in shopping centres and...

Berkshire Pork (Kurobuta) Bak Kwa I have always wondered how Bak Kwa is made. So when Fragrance invited me to write about their newly launched Berkshire (aka Kurobuta) Pork Bak Kwa, I jumped on the opportunity to do a factory tour to see how raw pork is transformed into the tasty sliv...

I don't know about you, but I have never been big on New Year resolutions. In fact, I never make them, or even if I did, they are usually frivolous, non-committal and gets forgotten before the end of the first week. This year however, I think I found a resolution worth making. On 2 Ja...

Goducate's Founder Dr Paul Choo featured as Asians of the Year It has been a milestone year for ieatishootipost in terms to our commitment to help the less fortunate. This year we managed to hit our target of raising $100k for Goducate's work in Sandakan. Thanks very much to everyone ...

Berkshire Pork (Kurobuta) Bak Kwa I have always wondered how Bak Kwa is made. So when Fragrance invited me to write about their newly launched Berkshire (aka Kurobuta) Pork Bak Kwa, I jumped on the opportunity to do a factory tour to see how raw pork is transformed into the tasty sliv...

I first came across with the stall at Upper Boon Keng food center some two years ago. However, the stall's name was not Ma Li Ya Virgin Chicken then. What stroke me then was the beautiful colour of the chicken hung up at the stall and the white chef uniform the lady boss wore.I though...

I'm gonna have my birthday dinner at this place coming Sat evening! :D The other Korean restaurant I been to was too expensive (in Joo Chiat area, near the 24-hour Heng Heng bak kut teh place), so I'm thrilled to know a cheaper alternative :) Will post again after I tried the food her...